Taro root is a root vegetable that resembles a potato and originated in Asia. You can find taro root in some grocery stores year-round, or in specialty Asian stores. Taro root is starchy like a potato, and you can prepare it similarly to potatoes in many dishes. Look for taro root that is dark brown and firm to the touch, with hairs on the root end.
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Peel the taro root and cut it into 1-inch cubes. Place the cubes in boiling water and boil until tender. Whip the cooked taro root with a hand mixer or in a food processor with butter or olive oil. Serve as a side dish like mashed potatoes.
Peel the taro root and then run a vegetable peeler down the length of the root to make long shreds or strips. Alternately, use a mandolin slicer to cut thin, potato chip shaped slices. Add the taro to 350 degree Fahrenheit canola or peanut oil and fry them for a few minutes, until they’re crisp. Drain on a paper towel and serve.
Peel, boil and mash taro root and add it to butter, eggs, milk, nutmeg, cinnamon, white sugar and vanilla to make a batter. Pour the batter in a cake pan and bake it for 45 minutes at 350 degrees Fahrenheit. Top the cake with icing sugar, or regular icing if you prefer.